International
Vegetarian Union
Vegan Greek/Middle Eastern RecipesContributed by Vegetarians and Vegans from around the world

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TaboullahFrom: Melanie
Oerter

Here's my favourite bulgur recipe - tabouli.
There are at least as many recipes as spellings out there.
I usually bring it at parties, to make sure that there's food suitable
for me.
It's very easy to prepare and tasty of course.
In autumn, I prepared a vegan Middle Eastern buffet for a friend's
birthday, and tabouli was of course part of it.
All the guests were meat-eaters, but nobody missed a thing.

The recipe is taken from the "Cranks Recipe Book":
Originating in the Middle East, this salad is best made with fresh
mint to bring out its full flavour.

bulgur 8 oz (225 g)

medium-sized onion 1

fresh mint, chopped (or dried mint) 1 tbsp (15 ml)

chopped parsley 6 tbsp (90 ml)

piquant dressing (see below) 1/4 pt (150 ml)

Place the bulgur in a basin and pour over sufficient boiling water
to cover.
Leave to soak for 1/2 hour.
Drain and rinse well.
Finely chop the onion.
Combine all the ingredients together and toss well into the dressing.
Cover and chill until required.
This will keep for several days in a refrigerator.